Nutrient-rich Swiss chard is wrapped around a cheesy black bean and quinoa filling for a complete meal. A hit of cumin and chili powder adds earthen heat to this heart-healthy recipe.
Recipe yields 6 servings
In a large skillet, heat oil over medium heat. Add the peppers, scallions and chili powder; cook 5 minutes. Stir in beans and 2 tablespoons of the lime juice; cook 1 more minute. Remove from heat.
In a medium bowl, combine quinoa, black bean mixture, corn, the remaining 1 tablespoon of lime juice, cumin, cilantro, black pepper and salt.
On a flat surface, spread the collard green leaves. With a sharp knife, cut down the leaves to remove the rib, leaving 2 halves of each leaf. Evenly distribute quinoa filling and cheese among the cut leaves, lining the filling down the middle. Fold up, envelope style, to enclose filling. Serve topped with salsa and avocado for garnish.